4Add olive oil, yogurt, and a squeeze of honey to the chicken and a simple seasoning mix with salt, black pepper, smoked paprika, garlic powder, onion powder, cinnamon, and coriander powder.
5Add olive oil, yogurt, and a squeeze of honey to the chicken and a simple seasoning mix with salt, black pepper, smoked paprika, garlic powder, onion powder, cinnamon, and coriander powder.
6Add olive oil, yogurt, and a squeeze of honey to the chicken and a simple seasoning mix with salt, black pepper, smoked paprika, garlic powder, onion powder, cinnamon, and coriander powder.
7Mix the chicken until well combined.
8Mix the chicken until well combined.
9Mix the chicken until well combined.
10Make the pickled onions with thinly sliced red onions, a big handful of chopped fresh parsley, sumac, a pinch of salt, and the juice of one whole lemon.
11Make the pickled onions with thinly sliced red onions, a big handful of chopped fresh parsley, sumac, a pinch of salt, and the juice of one whole lemon.
12Make the pickled onions with thinly sliced red onions, a big handful of chopped fresh parsley, sumac, a pinch of salt, and the juice of one whole lemon.
13Mix the pickled onions well.
14Mix the pickled onions well.
15Mix the pickled onions well.
16Store the pickled onions in a separate container to keep fresh and crisp for the week.
17Store the pickled onions in a separate container to keep fresh and crisp for the week.
18Store the pickled onions in a separate container to keep fresh and crisp for the week.
19Lay down your chicken thighs on a sheet pan.
20Lay down your chicken thighs on a sheet pan.
21Lay down your chicken thighs on a sheet pan.
22Oven bake or air fry the chicken for 25-28 minutes at 180-190C / 370-380F until crispy, golden brown, and juicy.
23Oven bake or air fry the chicken for 25-28 minutes at 180-190C / 370-380F until crispy, golden brown, and juicy.
24Oven bake or air fry the chicken for 25-28 minutes at 180-190C / 370-380F until crispy, golden brown, and juicy.
25On low heat, melt light butter in a pan.
26On low heat, melt light butter in a pan.
27On low heat, melt light butter in a pan.
28Add cinnamon sticks and cook for 2 minutes until fragrant.
29Add cinnamon sticks and cook for 2 minutes until fragrant.
30Add cinnamon sticks and cook for 2 minutes until fragrant.
31Add cooked basmati rice with turmeric, salt, paprika, and fresh parsley.
32Add cooked basmati rice with turmeric, salt, paprika, and fresh parsley.
33Add cooked basmati rice with turmeric, salt, paprika, and fresh parsley.
34Mix gently and continuously until the rice turns golden yellow, fluffy, and aromatic.
35Mix gently and continuously until the rice turns golden yellow, fluffy, and aromatic.
36Mix gently and continuously until the rice turns golden yellow, fluffy, and aromatic.
37Finally, serve with the juicy honey garlic chicken and pickled red onions.
38Finally, serve with the juicy honey garlic chicken and pickled red onions.
39Finally, serve with the juicy honey garlic chicken and pickled red onions.
Ingredients
1100 g Raw Boneless Chicken Thighs, cubed
1100 g Raw Boneless Chicken Thighs, cubed
1100 g Raw Boneless Chicken Thighs, cubed
1.5 Tsp Salt
1.5 Tsp Salt
1.5 Tsp Salt
1.5 Tsp Black Pepper
1.5 Tsp Black Pepper
1.5 Tsp Black Pepper
2 Tsp Smoked Paprika
2 Tsp Smoked Paprika
2 Tsp Smoked Paprika
2 Tsp Garlic Powder
2 Tsp Garlic Powder
2 Tsp Garlic Powder
2 Tsp Onion Powder
2 Tsp Onion Powder
2 Tsp Onion Powder
1 Tsp Cinnamon
1 Tsp Cinnamon
1 Tsp Cinnamon
1.5 Tsp Coriander Powder
1.5 Tsp Coriander Powder
1.5 Tsp Coriander Powder
3 Tsp Olive Oil
3 Tsp Olive Oil
3 Tsp Olive Oil
80 g Yogurt, plain or Greek
80 g Yogurt, plain or Greek
80 g Yogurt, plain or Greek
30 g Honey
30 g Honey
30 g Honey
200 g Red Onions, thinly sliced
200 g Red Onions, thinly sliced
200 g Red Onions, thinly sliced
1 Big Handful Fresh Parsley, chopped
1 Big Handful Fresh Parsley, chopped
1 Big Handful Fresh Parsley, chopped
1.5 Tbsp Sumac (Middle Eastern spice)
1.5 Tbsp Sumac (Middle Eastern spice)
1.5 Tbsp Sumac (Middle Eastern spice)
1 Pinch Salt
1 Pinch Salt
1 Pinch Salt
1 Whole Lemon Juiced
1 Whole Lemon Juiced
1 Whole Lemon Juiced
250 g Uncooked Basmati Rice (cook in advance)
250 g Uncooked Basmati Rice (cook in advance)
250 g Uncooked Basmati Rice (cook in advance)
20 g Light Butter
20 g Light Butter
20 g Light Butter
1 Few Cinnamon Sticks or cinnamon powder
1 Few Cinnamon Sticks or cinnamon powder
1 Few Cinnamon Sticks or cinnamon powder
0.5 Tsp Turmeric
0.5 Tsp Turmeric
0.5 Tsp Turmeric
0.5 Tsp Salt
0.5 Tsp Salt
0.5 Tsp Salt
0.5 Tsp Paprika
0.5 Tsp Paprika
0.5 Tsp Paprika
1 Tbsp Fresh Parsley, chopped
1 Tbsp Fresh Parsley, chopped
1 Tbsp Fresh Parsley, chopped
Equipment
Sheet panOvenAir fryerSeparate containerPan
Tips
Store pickled onions in a separate container to keep fresh and crisp for the week.
Serve with a couple tablespoons of plain yogurt for extra flavor.